“Pork Chops with Tangy Lemon Sauce”

If you love citrus especially lemon, then this recipe will give you some pucker power with delicious results. Try my Pork Chops with Tangy Lemon Sauce, a sensational meal made easy.

You love to cook good food for your family yet we often get stuck on the same recipes. Plus, if you are feeding kids, mealtime can definitely be a chore if they’re picky eaters. This recipe is no chore at all. If your kids love lemon, you’ll find this easy recipe a keeper.

Long workdays, kids school activities, meetings, spending time with friends and family, illness, etc. can keep you tied up with life in general. That is why you look for easy recipes with big flavor for enjoyable meals when time permits.

Your family thanks you for sure. May I have a moment of your time to share this easy-peasy pork chop recipe. I’m aiming to please.

Pork Chops with Tangy Lemon Sauce

What makes this pork chop recipe so special? Well, three things come to mind.

1. Easy prep, very few ingredients and minimal cleanup.
2. Use of quick cooking boneless pork chops
3. Delicious dinner ready in 45 minutes.

Boneless pork chops contain less fat marbled within the meat. Because they’re cut from the loin where the pork loin roast comes from you must be careful of overcooking. This will mean a dry pork chop. Yuck!

In my opinion, the key to ensure your chops are tender is the internal temperature. Unless you can cook great pork chops every time, try this method. It’s tried-and-true. One of my favorite pork chop meals is “Pork Chops in Mushroom Mustard Sauce“.  Check it out!

Need an example of how the right internal temperature will produce tender meats of all kinds.

Follow these easy steps:

1. Bring your meat to room temperature, 30 minutes to 1 hour. This allows for even cooking without cold spots, slowing down cooking time.
2. Season both sides with whatever seasoning is listed per recipe.
3. This step is the most important step of all. If your recipe states the internal temperature should reach 165 degrees, instead let it read 160 degrees. In this case, remove chops from skillet and make the sauce in the same skillet. Chops are added back in at the end to warm through, not to cook much longer.

It’s amazing how five degrees can make a difference in the tenderness of pork chops. If your chops are broiled or baked, check for 160 degrees and remove from oven and cover with foil loosely. The residual heat will finish the cooking time. There you go with a tip I hope you can use.

Now on with how to make this pork recipe.

Pork Chops with Tangy Lemon Sauce

First, start by seasoning your room temperature chops on both sides with salt and black pepper.

Second, heat oil in a large skillet over medium-high heat. Add in chops and sauté for about 4 minutes and turn over to continue cooking another 3 to 4 minutes. Remove to a plate and cover with foil to keep warm.

Third, using a 2-cup measure, whisk together water, lemon juice, white wine vinegar, sugar, salt, garlic powder, onion flakes, oregano black pepper and cornstarch until smooth.

Lastly, return skillet back to heat and pour in lemon sauce. Bring to boil then reduce heat for sauce to thicken and add in butter to create a silky, lemony sauce. Add in chops to heat through and serve. White rice makes a great pairing with a green vegetable.

Pork Chops with Tangy Lemon Sauce

These pork chops in this tangy lemon sauce is very tasty and does make great leftovers. I love simple recipes you can play around with different herbs. I used dried herbs but feel free to use fresh.

Note, the flavor of your dish will change slightly. Most often, less dried is used versus fresh.

Fresh herbs are wonderful however, some do not do well in long-cooking recipes unless in marinade. In this recipe, fresh herbs work because no long cooking is needed and fresh oregano is wonderful. Use it if you like. I’m not judging.

I want you to make a list of the ingredients, pick them up on your next grocery run and come home to cook this pork chop recipe for yourself and your family.

Welcome to your kitchen table of happy faces. Happy Cooking!

If you make this recipe, like or leave message me below, #chowdownlowdown, @chowdownlowdown or @michelleheyden.

Pork Chops with Tangy Lemon Sauce

 

Pork Chops with Tangy Lemon Sauce

4 boneless pork loin chops, about 1/2-inch thick

1 T. Olive oil

Salt and black pepper

1 cup water

2 – 3 T. fresh lemon juice

1/2 T. white wine or rice wine vinegar

2 t. granulated sugar

1/2 t. sea salt

1 t. garlic powder

1 t. dried onion flakes

1/4 – 1/2 t. dried oregano, to taste

1/2 t. freshly ground black pepper

1 T. cornstarch

1 T. unsalted butter

 

Season pork chops with salt and pepper on both sides.

Heat oil in a large skillet over medium-high heat.

Place pork chops in heated skillet and sauté chops about 4 minutes on each side until nicely browned. Remove chops to a plate and cover with foil to keep warm.

In a 2-cup measure, whisk together water, lemon juice, white wine vinegar, sugar, sea salt, garlic powder, onion flakes, oregano, fresh black pepper and cornstarch until sauce is smooth.

Using same skillet, pour in sauce mixture and bring to boil then reduce heat to medium-low.

Add pork chops back to skillet and cook for about 10 minutes or until sauce thickens and internal temperature of chops is 160 degrees. Remove from heat.

Serve immediately with your choice of sides. Enjoy!

Makes 4 servings.